Lemon Curd with Egg Yolks

This lemon curd is rich, smooth, and full of lemon flavor without that eggy taste that can sneak into some recipes. Using only egg yolks gives it a deeper richness and a more velvety texture than recipes made with whole eggs. 

Butter rounds it out, while fresh lemon juice and zest keep the flavor bright and sharp enough to taste like lemon curd should. Once it chills, it turns into a thick, spoonable spread that works for everything from toast to cake filling.

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Why This Lemon Curd Recipe Works

Made with egg yolks only: Using only egg yolks gives the curd a richer texture and lets the lemon flavor come through more clearly, without the eggy flavor that can compete with the lemon in some recipes.

Butter adds richness and body: The butter smooths everything out and helps create that thick, glossy texture.

Cooked gently: Low heat helps the curd thicken smoothly without turning lumpy or curdled.

Strained at the end: Running the finished curd through a strainer catches the zest and any little bits, so the final texture stays smooth.

How to Tell When Lemon Curd Is Done

Lemon curd thickens gradually, so don’t expect a dramatic change all at once. It’s ready when it coats the back of a spoon or spatula and holds a clean line when you run your finger through it.

It should look glossy and smooth, not foamy or separated. If it’s still thin and runs off the spoon without leaving a coating, give it a few more minutes over low heat.

Don’t worry if it seems a little loose when you take it off the stove. Lemon curd thickens more as it cools, so it will set up to the right consistency after chilling.

Have Extra Egg Yolks?

This lemon curd is a great way to use up extra egg yolks, especially after making recipes like:

• Italian meringue buttercream
• Marshmallow Cream
• Empty tomb meringue cookies

How to Use Lemon Curd

Lemon curd works as both a filling and a topping. Here are a few ways to use it:

• Layer it into a lemon curd cake for a bright, tangy filling
• Spread it on top of a lemon custard pie
• Add it to lemon cheesecake bars for extra flavor
• Spread it over lemon poppy seed scones

If you are looking for more ways to use up egg yolks, try making our egg yolk cookies.

Lemon Curd with Egg Yolks

This lemon curd keeps things simple, but the method makes all the difference. The egg yolks make it rich, the lemon keeps it bright, and the butter gives it a smooth finish. It’s the kind of recipe that is easy to keep on hand for spreading on biscuits, filling a tart, or eating straight from the jar.

Prep Time: 10 minutes mins

Cook Time: 12 minutes mins

Total Time: 22 minutes mins

4.87 from 38 votes

Egg Yolk Lemon Curd

By Dahn Boquist

Egg yolks give this lemon curd a thicker, creamier texture with bright, tangy flavor. It’s perfect for scones and shortbread, and sturdy enough to use as a cake, tart, or pie filling.

If you make this recipe, please leave a star rating and comment.

Servings: 10 servings

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Ingredients 

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• ▢ 5 egg yolks, 93 grams
• ▢ ¾ cup granulated sugar, 150 grams
• ▢ 6 tablespoons butter, softened (85 grams)
• ▢ ½ cup fresh lemon juice, 125 grams
• ▢ zest from 1 lemon
• ▢ ⅛ teaspoon salt

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Instructions 

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• Set a strainer over a bowl and keep it readily available near the stove.
• In a heavy non-reactive saucepan, beat the egg yolks, sugar, and butter until well blended (beating the egg yolks into the butter and sugar will help prevent the eggs from curdling and clumping).
  
• Stir in the lemon juice, zest, and salt. Cook over medium-low heat, stirring constantly, for 10 to 12 minutes, until the curd thickens and turns glossy. Keep the heat gentle and try not to let it boil. If it starts to bubble, pull it off the heat for a minute, then return it to a lower temperature. The curd is ready when it coats the back of a spoon or spatula and leaves a clear trail when you run your finger through it.
  
• Pour it into the strainer and press it with the back of a spoon. Discard the lemon zest and any lumps that are left behind in the strainer.
  
• Place in the refrigerator to chill. The lemon curd will thicken more once it has chilled completely.

Notes

Yield & nutrition note: This recipe makes 1¼ cups of lemon curd. Nutrition is calculated using a 2-tablespoon serving size.

Cook low and slow: Keep the heat gentle and stir constantly so the curd thickens smoothly without curdling or turning lumpy.

Optional thickener: For a thicker curd, whisk 1 tablespoon cornstarch into the sugar before adding the other ingredients. This helps the curd hold up as a cake filling, especially for heavier cakes like butter cakes, but it still works well as a filling without it.

Nutrition

Serving: 1 serving, Calories: 150kcal, Carbohydrates: 16g, Protein: 2g, Fat: 9g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.3g, Cholesterol: 115mg, Sodium: 88mg, Potassium: 25mg, Fiber: 0.04g, Sugar: 15g, Vitamin A: 340IU, Vitamin C: 5mg, Calcium: 15mg, Iron: 0.3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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